*I use salted butter if you use unsalted add 1/4 teaspoon of salt.
**If you use fresh blueberries be sure to freeze them for at least 2 hours.
2 1/2tablespoonssugar (white or brown or half and half)
6tablespoonsall purpose flour
Pre-heat oven to 375F (190C) and line a cookie sheet with parchment paper.
FOR THE LEMON BLUEBERRY SCONES
Beat on medium speed the eggs then add the cream and brown sugar, beat just until combined.
In a large bowl whisk together the flour, baking powder, salt and zest, then cut in the butter to form coarse crumbs. Make a well in the centre and add the egg mixture, stir just until combined (15 stirs).
Turn the dough onto a lightly floured flat surface and knead gently 3-4 times to combine, pat into a rectangle with the palm of your hand, then sprinkle the berries on top and fold the dough over like an envelope. Gently pat the dough into an 8 inch circle, brush with a little milk, sprinkle with the streusel topping, cut the circle into 8 triangles, place the triangles on the prepared cookie sheet (make sure they aren't touching). Bake in a pre-heated oven for about 20-25 minutes. Let cool. Enjoy!